Pickled Red Onion
Ingredients:
- 320 g (2 large) red onions
- 240 ml (1 cup) apple cider vinegar or red wine vinegar
- 120 ml (½ cup) water
- 12.5 g (1 tbsp) sugar
- 6 g (1 tsp) salt
- 1 g (½ tsp) black peppercorns
- 0.5 g (½ tsp) dried oregano
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Slice the onions as thin and evenly as you can — uniform slices pickle at the same rate, so you don't end up with some rings still crunchy and raw while others are fully cured.
Instructions:
- Slice the onions: Peel and thinly slice the red onions into rings or half-moons, as uniformly as possible. A mandoline gives the most even slices, but a sharp knife works perfectly. Pack the sliced onions tightly into a clean 500 ml jar.
- Make the brine: In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and oregano. Heat over medium heat, stirring, until the sugar and salt fully dissolve — about 2–3 minutes. You don’t need to bring it to a full boil.
- Pour and press: Carefully pour the hot brine over the onions in the jar. Use a spoon or chopstick to press the onions down so they’re fully submerged. They will initially float — they’ll sink and soften within 20–30 minutes as the jar cools.
- Cool and refrigerate: Let the jar cool to room temperature with the lid off (about 30 minutes). Once cool, seal the jar and refrigerate. The onions will be lightly pickled and ready to eat in as little as 30 minutes, but are best after 1–2 hours and even better the next day when they turn a vivid magenta pink.
Notes: The onions turn a stunning vivid pink — this is the natural pigment in red onions reacting with the acid in the vinegar. The longer they sit, the pinker and more mellow they become. Fresh from the jar they're sharp and tangy; after overnight they're sweeter and deeply flavoured.
Storage: Keep refrigerated in a sealed jar for up to 3 weeks. The flavour continues to develop over time.
Variations: Tuck 1-2 smashed garlic cloves into the jar before pouring the brine for added garlic flavor. Add 1 sliced jalapeño or a pinch of chili flakes for a spicy version. White wine vinegar gives a milder flavour; red wine vinegar gives more depth.
Uses: Perfect on tacos, burritos, grain bowls, salads, sandwiches, wraps, burgers, and avocado toast. Also excellent stirred into hummus or served alongside falafel.
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar or red wine vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The dried oregano adds an earthy, aromatic herbal backbone.
Pickled Red Onion
Ingredients:
- 320 g (2 large) red onions
- 240 ml (1 cup) apple cider vinegar or red wine vinegar
- 120 ml (½ cup) water
- 12.5 g (1 tbsp) sugar
- 6 g (1 tsp) salt
- 1 g (½ tsp) black peppercorns
- 0.5 g (½ tsp) dried oregano
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The apple cider vinegar or red wine vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The dried oregano adds an earthy, aromatic herbal backbone.
Prep:
Slice the onions as thin and evenly as you can — uniform slices pickle at the same rate, so you don't end up with some rings still crunchy and raw while others are fully cured.
Instructions:
- Slice the onions: Peel and thinly slice the red onions into rings or half-moons, as uniformly as possible. A mandoline gives the most even slices, but a sharp knife works perfectly. Pack the sliced onions tightly into a clean 500 ml jar.
- Make the brine: In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and oregano. Heat over medium heat, stirring, until the sugar and salt fully dissolve — about 2–3 minutes. You don’t need to bring it to a full boil.
- Pour and press: Carefully pour the hot brine over the onions in the jar. Use a spoon or chopstick to press the onions down so they’re fully submerged. They will initially float — they’ll sink and soften within 20–30 minutes as the jar cools.
- Cool and refrigerate: Let the jar cool to room temperature with the lid off (about 30 minutes). Once cool, seal the jar and refrigerate. The onions will be lightly pickled and ready to eat in as little as 30 minutes, but are best after 1–2 hours and even better the next day when they turn a vivid magenta pink.
